Category Archives: Vermont products

Discount @ Hinesburg Public House with great #glutenfree options!

Localvore Today features a $20 voucher to the Hinesburg Public House for just $10! Get it in the next 7 days. Buy one for a friend too!

Great gluten-free options at the Public House include GF chicken wings (buffalo with homemade ranch sauce), poutine with GF gravy, salads, fish, meats and more! They feature local farms as much as possible. The wait and kitchen staff are extremely knowledgeable about Celiac’s disease and take great care in preparing your meal gluten-free. I cannot say enough good things about the GF options here!!!

xoxo,

GFVT

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Toasted cheesy polenta (Polenta Pizza!) and Vermont venison (gluten-free!)

What to do with a roll of left-over polenta? Try mini polenta toasts! Great as a side to any dish, we paired it with venison and a small salad.

photo (12)

Toasted cheesy polenta (aka Polenta Pizza!)
Polenta roll
Tomato
Shredded cheese (cheddar or mozzarella)

Slice rounds of polenta and place on a baking sheet (lightly oiled or lined with parchment paper). Top with sliced tomato and shredded cheese. Toast for 5 minutes at 425F or until the cheese is golden brown. Serve while hot! Add your own flare with pizza sauce, olives or other creative toppings!

photo (13)Grilled venison
Whether your venison is wild and locally caught or farmed, cooking is the key to getting excellent flavor and avoiding that “gamey” flavor people are leery of. The gamey flavor sets in when wild meats are over-cooked, which is easy to do since they are so lean! For a venison steak of a pound or less, grill in a skillet on both sides for 4-5 minutes over medium heat with a bit of olive oil and butter (less than 1 Tb of each). Slice the venison and serve with your favorite sauce– such as a chutney. Here, we served it with our own maple cranberry sauce. Delish!

XOXO,
GFVT

Vermont Maple Bourbon Apple Butter (and a visit to Allenholm Farm for gluten-free treats!)

Fall turns into winter and the instinct to put food away kicks in. Perhaps like me you’ve visited your favorite apple orchard or can resist the huge variety of apples in the store.

I decided to foray into canning this year. Except for watching my mother can way back when I was a toddler, I was a novice. Conveniently, a family friend has become one of the most popular canning experts in the country! Head on over to Food in Jars to get instructions on canning from Marisa McClellan.

I started with the a half bushel of Courtland apples that I picked up at Allenholm Farm at Pam’s suggestion for sauce and butter. The first step to making apple butter is making apple sauce, which I describe here. I wanted to make enough to give to friends for the holidays so I started with this recipe from Its Not Easy Eating Green.

Vermont Maple Bourbon Apple Butter [Original recipe makes 4 cups. Scaled recipe in ( ) makes ~14 full 4oz jars].

6 cups (6 quarts) unsweetened apple sauce from Vermont apples
1/2 cup (8 cups… or less) apple cider vinegar
3/4 cup (I substituted maple syrup) granulated white sugar
3/4 cup (12 cups) Vermont maple syrup
1/2 cup (8 cups or less) bourbon
2 teaspoons (10 tablespoons) ground cinnamon
1/2 teaspoon (5 tablespoons) ground ginger
1/4 teaspoon (1 1/4 tablespoons) ground cloves
1/8 teaspoon (2 teaspoons) ground allspice

Combine all of the ingredients in a slow cooker set to high. Once an hour stir the apple butter scraping down all the sides and bottom of the slow cooker. Repeat this process for 4-5 hours or until the mixture is very thick and dark. To tell when the apple butter is done, drop a small spoonful of it on a plate and wait a minute or two. When the apple butter is done, a liquid ring will no longer ooze to the outside of the drop of apple butter; it will stay solid. Store in the refrigerator. Or, to can, carefully pour into in sterilized jars and process for ten minutes in a hot water bath. For larger batches, turn slow cooker to low after 4-6 hours and prop lid open with the handle of a wooden spoon. Use the test above to tell when the butter is done.

 

Summer’s Sweet Greens

Why not drink your greens? This little juice is light, refreshing and so great for hot summer days, while it packs in the vitamins and soluble fiber!

* I don’t have a juicer so I use my mixer or immersion blender and then pour the mix through a strainer to get the tougher parts out. Of course, if you have a juicer everything will get blended!

Mix/blend/juice together:

1 cup iced green or white tea
3″ cucumber
1-2 spinach spinach
Lots of fresh mint leaves
Dash of honey or maple syrup if you need– but the cucumber and mint adds a light, sweet flavor to sweeten to taste
Garnish with lemon and enjoy!

Xoxo
Gluten Free Vermont

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vegan, dairy free, gluten free, sugar free (healthy) Chocolate Mousse!

Finally, a dessert for everyone!!! My friend Nada swears this recipe is the best— no diary, gluten or sugar added! She suggests going lean on banana if you don’t like that flavor. So what the heck is in there? Bananas, avocado, dates, almond butter and cacao powder. The author suggests adding a squeeze of agave– but why not Vermontify it and use a smidge of maple syrup? That’s never a bad idea. [Ok, it is not a good idea if you want to claim no sugar added and be kind to our diabetic friends! But it sure sounds tasty!]

xoxo,

Gluten Free Vermont

Spotted at the UVM greenhouse…

In addition to this lovely pineapple growing in the conservancy, there are lots of flowers and vegetable starts for sale. Six packs of peppers (all types!), basil, tomatoes (including my fav, sungolds), cucumbers and much more. Can’t find better prices on veggie starts! UVM pineapple

Summer rains? Time for Soup! @stonesoupvt

It’s 60 degrees and raining. My jaw aches (maybe its the rain?) and I want something easy to eat. My gluten-free Mom is visiting and we wander into Zabby & Elf’s Stone Soup to find warm Thai Carrot Soup (sub kale or brown rice for bread!). Top it off with a Hibiscus- Chamomile-Mint tea and we’re feelin’ warm and cozy!

Mom enjoying Stone Soup